Categories: Sandwiches/Wraps
Ingredients
- 1/2 lb. bacon strips, diced
- 1 cup finely chopped sweet onion
- 1 garlic clove, minced
- 6 oz. pitted dates, chopped
- 3/4 cup water
- 1/4 cup cider vinegar
- 1/8 tsp salt
- 1/8 tsp pepper
- Sandwiches:
- 1/2 cup shredded cheddar cheese
- 8 oz. round Brie cheese, rind removed and softened
- 8 slices sourdough bread
- 2 tbsp butter, softened
Directions
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In a skillet, cook bacon over medium heat until crisp. Remove bacon; discard all but 2 tbsp drippings.
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Add onion to drippings; saute over medium heat until softened. Reduce heat to medium-low; cook, stirring occasionally, until onion is deep golden brown, 35-40 minutes, adding garlic during the last 5 minutes of cooking.
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Return bacon to skillet; add next 5 ingredients. Stir well. Reduce heat; simmer, covered, about 30 minutes, stirring occasionally. Cool.
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Combine cheeses. Layer four slices of bread with cheese mixture, 2 tbsp bacon jam and remaining bread. Butter outsides of sandwiches. In a skillet, toast sandwiches over medium-low heat until golden and cheese is melted, 2-3 minutes per side. Refrigerate leftover jam.